Sometimes fluting the edge of a pie crust is just hard, right? (I know I’m not alone on that one.) Or maybe you really feel like making a pie but all of your pie pans are dirty. (I mean, in the freezer? Loaned out to a friend…? Something better than being too lazy to wash your own pie pans?) Either way, here is the recipe for you! It’s like a pie, but instead of being baked in a pie pan with fluted edge, crumb topping, or top crust, it is baked free-form on a baking sheet!
I have found better luck with fresh rather than frozen berries with this recipe, but if you are going to use frozen I would encourage you to refrigerate the blueberry mixture after combining it with the dry ingredients so that the berries do not thaw too much in preparation for the next steps.
This recipe was featured in the July 2015 issue of Boom Magazine.
What you need:
- 1 Pie Crust, store-bought or homemade
- 4 c. blueberries
- 1/2 c. sugar
- 3 T. all-purpose flour
- 1/8 t. salt
- 1/2 t. cinnamon
- 2 T. unsalted butter, cut into cubes
- medium mixing bowl
- baking sheet
- parchment paper
- flour duster
- bench scraper
- pastry brush
Time: 15 minutes prep, 20 minutes chill, 55-65 minutes baking
Freezeable: Yes. After baking, allow to cool completely. Cover in wax paper, and then wrap in two layers of aluminum foil.
Multiplying the recipe: If doubling the recipe, place each galette on its own lined baking sheet and rotate in the oven halfway through baking.
Rustic Blueberry Galette:
Prepare pie crust as directed. In a medium bowl, combine the blueberries, sugar, flour, salt, and cinnamon. Set aside.
Line a large baking sheet with parchment paper. If you are using homemade pie crust, roll it out on a lightly floured counter into a 12-inch circle. Gently fold it in half and transfer it to the prepared baking sheet. (A bench scraper can be very helpful with this step.) Place the blueberry mixture on the center of the circle, leaving a 2-inch border around the outside. Bring the edges up over the berries, folding pleats every several inches and leaving an opening in the middle. Sprinkle the butter evenly on top of the blueberries.
Using a pastry brush, brush a small amount of water in the creases of the pleats. Place the galette in the refrigerator for 20 minutes. While the galette is chilling, preheat the oven to 425F.
Bake for 15 minutes. Lower the temperature to 375F and bake for another 40-50 minutes, until the crust is golden brown. Serve with a big scoop of vanilla ice cream or a dollop of sweetened whipped cream!